– 1.76oz of SPAGHETTI
– 4 LARGE EGGS
– 1.76oz OF PARMIGIANO REGGIANO
– 1tsp OF SALT
– 1 SPRING OF PARSLEY
– 1.41oz OF EXTRA-VIRGIN OLIVE OIL
cook spaghetti in abundant salted water following the time showed on the package
when spaghetti are cooked drain them, put them in a bowl, let them cool down and coarsely cut them with a knife and a fork.
Chop thinly the parsley
In another bowl stir vigorously eggs, salt, Parmigiano Reggiano using a whisker, then add spaghetti and parsley
Put olive oil in a pan, let it heat for one minute at medium heat, then pour the mixture you prepared and let it cook for 5 minutes. After 5 minutes, when the bottom of the pie will be roasted flip it using a plate, cook about 5 minutes. The pie will be ready when both sides are roasted.
This preparation was traditionally used to save leftovers. Therefore you can also use any kind of pasta even if it is already dressed with some sauce.
Cut the pie in small squares and serve it with black olives by Niasca Portofino, and cool white wine
Take your time to prepare your dishes and don’t forget to add a pinch of LOVE, this is the secret ingredient of Nonna Elisa. Cooking is an art and if you want to obtain a masterpiece you need dedication and love, this love will be transmitted to your guests when they will eat these delicacies.